Sun-Dried Tomato Artichoke Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I know, not an other Publix Apron recipe. I don't want to lose them, because I use them, a lot. This chicken is off the hook easy, and delicious and full of flavor. Moist chicken breasts with a lush lemon sauce. Ingredients:
1 teaspoon fresh thyme leave, stems removed, coarsely chopped |
1 3/4 lbs boneless skinless chicken breasts |
1/4 cup flour |
2 tablespoons canola oil |
1/4 cup dry white wine |
1 lemon, juice of |
14 ounces quartered artichoke hearts, drained |
1/3 cup julienne-cut sun-dried tomato |
2 tablespoons butter |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cut chicken breasts into 1 inch cubes.
2. Preheat large saute pa on medium high 2-3 minutes.
3. Place flour and chicken in zip top bag and shake to coat.
4. Place oil in pre-heated pan and add chicken.
5. Cook and stir for 2-3 minutes or until lightly browned.
6. Stir in wine.
7. Reduce heat to medium low and cook for 2-3 minutes or until liquid is slightly reduced.
8. Sprinkle lemon juice over chicken and stir in all remaining ingredients(except thyme and cheese).
9. Cover and cook for 2-3 minutes or until chicken is 165 degrees Fahrenheit.
10. Remove pan from heat. Stir in thyme and sprinkle with cheese.
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